Orange Molasses Ginger Cookies
(gluten free) OMG

Shanti is patient &  hopeful

I first made these cookies years ago for a retreat, and this revised version for our Self- Care for the Holidays cooking class, using freshly ground ginger brought back from my 2023 trip to India. (Don’t worry, you don’t have to go to India. You can use any ginger powder.) These are not crispy cookies like ginger snaps. I like crispy but my husband likes soft, so it’s a compromise. These have a slightly soft interior with a nice ginger taste, and an orange essence that pops in your first bite.  I made them instead of a cake for my ocean dipper friend Amy’s 50th birthday. It’s easier to eat a cookie on the beach in 20- degree weather!

3/4 cup soft or melted coconut oil (or butter/vegan butter)
1/4 cup molasses
1/4 cup brown sugar (or coconut/ date sugar)
2 eggs (or flax eggs)
1/4 cup maple syrup
1 tsp. vanilla
1 – 2 tsp. fresh grated ginger
zest of 1 orange
2 cups all-purpose gluten free flour (or flour of your choice)
1/4 cup almond flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ginger powder
1 tsp. cinnamon powder
1/2 tsp. cardamom powder
1/8 tsp. ground cloves

Plus, a bit of extra sugar set aside in a bowl to roll the cookies in or sprinkle on top before cooking.

Preheat oven to 350 degrees F

Mix all wet ingredients with electric mixer.
Mix all dry ingredients in a second bowl with a wooden spoon.

Then add dry ingredients to wet ingredients and mix with electric mixer.

Place bowl into refrigerator for 15 minutes or up to one hour.
Take out of the refrigerator and roll cookie batter into small balls (about an inch and a half in diameter).
Dip and roll cookie ball into a small bowl of sugar (or you can press cookie on pan with a fork and sprinkle the tops with sugar before cooking).

Bake on a cookie sheet for about 8 -10 minutes.
Take out and cool on a wire rack.  Enjoy!

Best Ever Cranberry Orange Muffins

I was going to call these holiday muffins but they are too delicious to save for holidays only. Perfect for the winter season, gluten free, with a bit of warming spices, a great flavor combination, not too sweet, pleasantly tart bites of cranberry against a background of aromatic orange.  Highly recommended by my husband and me and Shanti too. Don’t wait too long, make a batch now.

To have on hand:
2 mixing bowls            electric mixer
measuring cup            measuring spoons
citrus squeezer            wooden mixing spoon
zester or grater            muffin pan

dry ingredients

1½ cups all-purpose gluten free flour
¼ cup corn meal
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cardamom

wet ingredients
¼ cup brown sugar or (coconut or date)
¼ cup coconut oil (or butter, or vegan butter) melted
zest of 2 oranges
juice of 1 orange
¼ cup maple syrup
1 tsp vanilla
2 eggs or 2 flax eggs (1 flax egg = 3 Tbsp. water to one Tbsp. ground flax
and whipped with a fork until it gets gelatinous)
½ cup yogurt
1½ cups fresh or frozen cranberries


Preheat oven to 425

Mix all dry ingredients in a bowl. (flour, corn meal, baking powder, baking soda, salt, cinnamon & cardamom)

In another bowl use an electric mixer to mix sugar and melted coconut oil or butter.
Add zest of oranges, fresh squeezed orange juice, maple syrup, vanilla, eggs & yogurt and mix again.

Pour liquid into dry ingredients and mix gently with the electric mixer.
Then fold in fresh cranberries.

Pour into muffin pans (greased with coconut oil).
Bake at 425 for 5 minutes
Turn oven down to 350 and bake for 20 more minutes or until done. To tell if they are done insert a wooden toothpick pick into the center of one of the muffins before removing the pan from the oven. If it comes out clean or with a few crumbs but not wet, they are ready.